MY192304A - Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage - Google Patents

Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage

Info

Publication number
MY192304A
MY192304A MYPI2019005221A MYPI2019005221A MY192304A MY 192304 A MY192304 A MY 192304A MY PI2019005221 A MYPI2019005221 A MY PI2019005221A MY PI2019005221 A MYPI2019005221 A MY PI2019005221A MY 192304 A MY192304 A MY 192304A
Authority
MY
Malaysia
Prior art keywords
beverage
flavor
lactic acid
improving
bacterium powder
Prior art date
Application number
MYPI2019005221A
Inventor
Keiichi Matsuura
Kazumichi Sato
Original Assignee
Asahi Soft Drinks Co Ltd
Asahi Group Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Soft Drinks Co Ltd, Asahi Group Holdings Ltd filed Critical Asahi Soft Drinks Co Ltd
Publication of MY192304A publication Critical patent/MY192304A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

The present invention provides means for reducing the culture medium odor of a beverage resulting from lactic acid bacteria while maintaining the clean sensation of the beverage, for a beverage containing a lactic acid bacterium powder and a high-intensity sweetener. The beverage according to the present invention contains a lactic acid bacterium powder, a high-intensity sweetener, 10 to 5000 ppb of nootkatone and 2.5 to 2000 ppb of linalool. It is preferable that the mass ratio of linalool and nootkatone be nootkatone/linalool = 1 to 1000.
MYPI2019005221A 2017-03-15 2018-03-14 Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage MY192304A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017050472A JP6259538B1 (en) 2017-03-15 2017-03-15 Beverage containing lactic acid bacteria powder and high-intensity sweetener having a pH of 2.5 to 4.6, a method for producing the beverage, and a method for improving the flavor of the beverage
PCT/JP2018/009918 WO2018168913A1 (en) 2017-03-15 2018-03-14 Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage

Publications (1)

Publication Number Publication Date
MY192304A true MY192304A (en) 2022-08-17

Family

ID=60940143

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2019005221A MY192304A (en) 2017-03-15 2018-03-14 Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage

Country Status (6)

Country Link
US (1) US20200037636A1 (en)
JP (1) JP6259538B1 (en)
AU (1) AU2018234099B2 (en)
MY (1) MY192304A (en)
TW (1) TWI757448B (en)
WO (1) WO2018168913A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6951960B2 (en) * 2017-12-11 2021-10-20 アサヒ飲料株式会社 Beverages containing lactic acid bacteria powder exceeding pH 4.6, methods for producing the beverages, and methods for improving the flavor of the beverages.
JP7194511B2 (en) * 2018-04-27 2022-12-22 アサヒ飲料株式会社 Beverage, packaged beverage, method for suppressing aggregation of bacterial cells or treated bacterial cells, and method for producing beverage
JP7177738B2 (en) * 2019-03-26 2022-11-24 サントリーホールディングス株式会社 Linalool-containing beverage
JPWO2021193429A1 (en) * 2020-03-26 2021-09-30

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4068788B2 (en) * 2000-05-10 2008-03-26 小川香料株式会社 Sweetness improver for high-intensity sweeteners
JP4009928B2 (en) * 2000-11-15 2007-11-21 カルピス株式会社 Acidic milk beverage with glucomannan sol
JP4196058B2 (en) * 2001-12-28 2008-12-17 パナソニック電工株式会社 Massage machine equipped with actuator and sphygmomanometer equipped with the actuator
JP3706345B2 (en) * 2002-02-26 2005-10-12 長谷川香料株式会社 Flavor improver for milk drinks or fermented milk
JP2009089627A (en) * 2007-10-05 2009-04-30 Asahi Kasei Chemicals Corp Fermented food containing cellooligosaccharide and vegetable lactobacillus
JP4791429B2 (en) * 2007-10-05 2011-10-12 旭化成ケミカルズ株式会社 Fermented milk and lactic acid bacteria beverages containing oligosaccharides and plant lactic acid bacteria

Also Published As

Publication number Publication date
WO2018168913A1 (en) 2018-09-20
TW201834567A (en) 2018-10-01
TWI757448B (en) 2022-03-11
US20200037636A1 (en) 2020-02-06
JP6259538B1 (en) 2018-01-10
AU2018234099B2 (en) 2023-02-02
JP2018153101A (en) 2018-10-04
AU2018234099A1 (en) 2019-10-03

Similar Documents

Publication Publication Date Title
MY192304A (en) Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage
PH12020550839A1 (en) Spray-dried sialyllactose
MX2017006545A (en) Process for the preparation of 1-(2,6,6-trimethylcyclohexyl)-alka n-3-ols.
MX2019014045A (en) Compositions and methods.
EP4104682A3 (en) Methods and compositions for affecting the flavour and aroma profile of consumables
MX2021013183A (en) Stevia extracts enriched in rebaudioside d, e, n and/or o and process for the preparation thereof.
MX2017003923A (en) Use of isomerically pure or highly isomer-enriched cis- or trans-(2-isobutyl-4-methyl-tetrahydropyran-4-yl)acetate.
PH12020550169A1 (en) Isothiocyanate containing brassicaceae products and method of preparation thereof
MX2020003198A (en) Novel lactic acid bacteria and use thereof.
EP3478848A4 (en) Methods and microorganisms for producing flavors and fragrance chemicals
MX2019007007A (en) Modifying or enhancing a flavor of food and beverage products.
MX2017008168A (en) 1-(7,10,10-trimethyl-4-bicyclo(6.2.0)decanyl)ethanone as novel aroma chemical.
MX2017007949A (en) Coffee aroma composition.
MX2018008509A (en) Phloretin.
MY183393A (en) Tien-cha extract essence and application therefor
PH12019550231A1 (en) Probiotic bacteria preconditioned in a gos-containing medium and use thereof
PH12019500243A1 (en) Warming sensation compounds
MX2024005202A (en) Siamenoside i sweetened compositions and uses of the same.
PH12021550488A1 (en) Thermally treated composition comprising plant proteins and methods of production and use thereof
PH12020551681A1 (en) Improving the sensory quality profile of plant protein based compositions
MY197579A (en) Taste improver
MY181757A (en) Colorless and clear beverages containing flavorings
SG10201911286RA (en) Method of improving urogenital health using probiotic bacteria
SG11201806989YA (en) Drink and method for improving aroma of drink
MX2019011489A (en) Anti-aging health food and cosmetic and method for producing grapeseed-derived anti-aging component.